Sunday, July 18, 2010

Creamy Desert Topping

This delicious topping can be made in different variations and is always a hit. It's delicious on cupcakes, cinnamon rolls, pumpkin bread and your favorite soft sugar cookies. Whatever is left over you can always freeze in a zip lock bag and it stays soft when frozen. Here are the two variations I created.

Lemon Cream Cheese Whip

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 1/2 teaspoon lemon extract

Candy Lemon Drizzle

1 cup fine sugar/caster sugar

Lemon juice, just enough to dissolve the cup of sugar, freshly squeezed

Pour the lemon juice into the sugar in a mixing bowl. Mix together until the sugar is dissolved in the lemon juice.Pour the mixture into a heavy-based saucepan. Bring to the boil.Pour the mixture into a heavy-based saucepan. Bring to the boil.Remove from the heat. Drizzle with a fork over your cookies or desert. The syrup will harden into a candy form. Very delicious!

Almond Cream Cheese Whip

Use same recipe as above however replace lemon extract with almond extract. Crumble graham crackers over top, brown sugar and almonds. Very addicting!!

Tip: For pumpkin bread and chocolate cake you can use vanilla extract. This topping delicious with so many extracts. Take a visit to the bakery isle and try orange, cherry and so many others.

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I love food!! I am always exploring and creating new recipes for my family to enjoy. People always tell me to start a food blog and post my creations, so I finally did it. I can't help but take pictures of all my creations. Some day I hope to get a professional camera. Since I don't log the recipes I create, I use the pictures to keep track of what my family enjoys. I seldom cook using recipes, everything just comes from my mind. After much request I finally decided to post my recipes so that others can enjoy them too. Now everyone can be a part of "Lindsey's Kitchen" http://www.lindseyrietzsch.com